Cake Mix Cookies

For the Cookies:
1 Box Cake mix
2 Eggs
1/3 Cup Oil

For the Directions:
Preheat oven to 375 degrees.
Mix all three ingredients, use a cookie scoop and drop on an un-greased cookie sheet. Bake for 9-10 minutes. Makes a little more then 2 dozen!!

I always have all the ingredients on hand...they are super delicious, chewy and bake up super quick!! Make a simple {fast} visiting teaching gift too!! Other variations I have done before:

Yellow {or white} mix...add chocolate chips!!
Chocolate mix...add peanut butter chips!!
Lemon mix...dust with powdered sugar!!

Key Lime Coconut Cupcakes with White Chocolate Frosting

I just made these for a baby shower...they were delicious!! Instead of regular size cupcakes though I did mini's instead, it makes 48 mini out of this batter recipe!! Very simple and as you can see, present very well!! Try them you wont be disappointed!!

For the Cupcakes:

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
1 teaspoon pure vanilla extract
1 heaping teaspoon grated key lime zest
1 1/2 tablespoons key lime juice (bottled or freshly squeezed)
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup buttermilk
1 1/3 cups loosely packed sweetened coconut flakes (3.5 ounces)

For the Frosting:
5 ounces good quality white chocolate, chopped into small chucks
1/2 cup (1 stick) unsalted butter, room temperature
3 1/2 cups powdered sugar, sifted
Pinch salt
1/2 teaspoon pure vanilla extract
1 tablespoon key lime juice (bottled or freshly squeezed)
1/4 cup sour cream
Finely grated key lime zest, for garnish

For the Directions:
Preheat oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract, key lime zest and juice and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold the coconut into the cupcake batter.
Line a muffin pan with paper liners and fill each liner almost to the top with batter. A spring loaded 1/4 cup ice cream scoop works great for this and ensures the cupcakes are all the same size. Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean. Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.
While the cupcakes are cooling you can make the frosting. In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated.

Frost the cupcakes and garnish with a bit of grated key lime zest. Enjoy!

Spinach Salad

I recently rediscovered this super delicious salad that my mom makes. I made it over Easter weekend up in Utah while visiting the Tucker family and totally loved it! Some people were wanting the recipe so here it is...

2 bunches of spinach washed and stems removed
1 head of red leaf lettuce ripped into bite size pieces
3/4 lb. grated swiss cheese (I substitute mozzarella)
1 lb. bacon fried and crumbled
1 1/2 table spoon poppy seeds
3/4 cup red wine vinegar
1 1/2 cup vegetable oil
1/2 cup white sugar
1 1/2 table spoon white onion minced
1 1/2 teaspoon salt
3/4 teaspoon wet or dry yellow mustard
1 red onion sliced into rings
1 lb. fresh mushrooms (the whiter the better)

To make the dressing:

Combine: sliced mushrooms, minced white onion, sliced red onion rings combine with poppy seeds, red wine vinegar, veg. oil, sugar, salt and mustard. Mix in Ziploc bag and let marinate in for at least 4 hours.

When ready to serve:

Combine spinach, red leaf lettuce pieces, fried and crumbled bacon and cheese with the wet dressing ingredients. Toss and serve.

Serves 15

Easy Roasted Potatoes

We recently discovered this recipe in the Better Homes and Gardens New Cook Book and LOVE it!

We make a couple alterations:
We dice the potatoes so they are about 1 inch in size and do enough to cover the bottom of a 9x13 pan. Then we times the oil and seasonings by 4 - we like ours to have a bit stronger flavor : ) We also do the speed cooking method and stir every 10 minutes.

Here is the recipe as listed in the book:

3 medium potatoes (1 pound), quartered, or 10 to 12 whole tiny new potatoes (1 pound), quartered
2 tablespoons olive oil or margarine or butter, melted
1/2 teaspoon onion powder
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/8 teaspoon paprika

Place potatoes in a greased 9x9x2-inch baking pan. Combine oil and seasonings. Drizzle over potatoes, tossing to coat. Bake, covered, in a 325 degree oven 45 minutes. Stir potatoes. Bake, uncovered, 10 to 20 minutes more or till potatoes are tender and brown on edges. Makes 4 servings.

To speed it up, roast potatoes, uncovered, in a 450 degree oven 30 minutes, stirring occasionally.

Blender Wheat Pancakes

Here's another great recipe for using your food storage.

2 cups whole wheat kernels
2/3 cup powdered milk
2 cups warm water
4 eggs
1/4 cup oil
4 teaspoons baking powder
1 teaspoon salt
1 cup brown sugar, packed
1-1 1/2 teaspoons cinnamon (optional)

Mix wheat, milk, and water in blender on high for about 5 minutes or until smooth. (My blender took a bit longer. I guess it isn't as good as I thought it was.) Add the rest of the ingredients and blend in. (My blender couldn't handle this part, so I had to put it all in a bowl and use my electric mixer.) Set aside. Warm pan on stove and grease with butter. Flip when it is starting to get bubbly. These are delicious with jam and whip cream, or with syrup.

Oatmeal Mix

This recipe is just as good as those packages of instant oatmeal you buy, costs way less, and is a great way to use your food storage!

6 cups quick-cooking oats
1 1/3 cups nonfat dry milk powder
1 cup dried apple or other dried fruit
1/4 cup sugar
1/4 cup brown sugar, packed
1 teaspoon salt
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves

ADDITIONAL INGREDIENT
8 cups water, 1/2 cup per serving

In a large bowl, combine all ingredients except water. Store in an airtight container in a cool dry place for up to 6 months. Yield 8 cups total.

To prepare oatmeal: Shake mix well and measure out 1/2 cup oatmeal into bowl, add 1/2 cup water, and microwave for 3 minutes. Or on a stove top, in a saucepan, bring 1/2 cup water to a boil; slowly stir in 1/2 cup mix. Cook and stir over medium heat for 1 minute. Remove from heat. Cover and let stand for 1 minute or until oatmeal reaches desired consistency.

Best Chocolate Chip Cookies EVER!

I've been a lazy blogger and totally have been ignoring the recipe blog. I am excited to get back in there. Since the holidays are coming up I am sure we will have plenty of great recipes posted...

Best Chocolate Chip Cookies EVER:

Cream together:

1-1/2 cup shortening

3/4 cup sugar

1-1/2 cup brown sugar, firmly packed

ADD:

1-1/2 teaspoonful vanilla

3 eggs beaten

1-1/2 teaspoonful salt

1 1/2 teaspoonful baking soda

1 teaspoonful baking powder

Fold in 1 cup at a time 4-5 cups sifted flour

Fold in 1/2 package of chocolate chips

Bake at 375 for 7-8 minutes, do not over cook, makes 6 dozen

*For optimal results I make round balls of dough with my hands and I usually cook them for 6 min. and 30 sec.